So I don’t forget

To fry one 13+/- lb turkey:

Brine :
2.5 gallons of water
1 cup of kosher salt
about half a medium head of garlic, chopped
ground pepper

Brine turkey for at least 12 hours.

About an hour ahead, make the Marinade :
1/2 bottle hefewiesen
2 sticks butter
the other half-hear of garlic, minced or ground
kosher salt and pepper to taste

bring to a light boil, then allow to cool to about room temperature.
Before heating the Oil, drain the turkey, and let rest for about 15 mins.

When the oil is at about 250 degrees, inject the marinade into the turkey, following the usual directions. watch out for garlic bits. Rub the remaining marinade on the outside of the turkey with kosher salt and ground pepper.

Fry according to the manufacturer’s directions.

Carve, and be fat & happy.

About Kevin Sonney

Kevin Sonney - who, contrary to popular opinion was NOT raised by wolves - grew up in central North Carolina. He fell into the technology field by accident in 1991, when he gave up the wild and crazy lifestyle of an on-air AM radio DJ to become a mundane technical support monkey. The technology industry has never really recovered from this. Kevin has worked for such names as IBM, Red Hat, webslingerZ, and Lulu Technologies (we won't mention the ones that didn't survive the experience). He currently works as a Linux Administrator for Apptio. In his spare time he rescues stray animals and plays video games with his two sons. His wife, we're sad to say, helps him get past the really hard bits. Kevin is still not very mundane, he just got better at hiding it.
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